Prepare the Garlicky Jackfruit Salad: In a bowl, combine the shredded jackfruit, minced garlic, soy sauce, rice vinegar, sesame oil, salt, and pepper. Mix well to coat the jackfruit with the flavors. Set aside.

Prepare the Vegan Eel Sauce: In a small saucepan, whisk together the soy sauce, maple syrup, rice vinegar, cornstarch, and water. Heat over medium heat and bring the mixture to a simmer. Cook for about 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside to cool.

Lay a sheet of nori on a bamboo sushi mat or a clean kitchen towel.

Wet your hands with water to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori sheet, leaving a 1-inch border at the top.

Arrange the julienned cucumber and sliced avocado in a line along the bottom edge of the rice.

Spoon the Garlicky Jackfruit Salad over the cucumber and avocado.

Drizzle Spicy Mayo and Sriracha sauce over the jackfruit salad.

Roll the sushi tightly using the bamboo mat or towel, applying gentle pressure to keep the roll compact.

Once rolled, wet a sharp knife and slice the sushi roll into bite-sized pieces.

Place the sushi pieces on a serving plate.

Sprinkle gluten-free panko crumbs over the top of the sushi.

Using a culinary torch, lightly torch the panko crumbs until they turn golden and crispy.

Drizzle Vegan Eel Sauce over the sushi rolls.

Serve the plant-based sushi rolls as an appetizer or main course, with additional Spicy Mayo and Sriracha sauce on the side for dipping, if desired.